Thursday, February 21, 2013

Ghanaian Salad with Fried Fish Curry

This Ghanaian salad brings together typical salad ingredients such as lettuce, spinach, carrots, hard boiled eggs and tomatoes with the African flavors of avocado, plantain, green chili, bell peppers, scallions and lime.  Fried fish curry fillets are served either in the salad or on the side.  The dressing recommended for this salad is lime juice with salt and pepper.

A little bit of cooking is required for the eggs, fish and plantain.  Yellow plantain can be a little tough, but once boiled in its own skin for 15 minutes the meat of the fruit softens and sweetens.

This recipe makes for a refreshing full meal or a side dish without the fish.

Ghanaian Salad with Fried Fish Curry

Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes


2 Tilapia Fillets
Salt and Pepper
1 Teaspoon Curry Powder (red or yellow)
2 Tablespoons All Purpose Flour
3 Tablespoons Vegetable Oil
2 Eggs
2 Yellow Plantains

1 Large Avocado Sliced (see video link here for tip on cutting avocados)
2 Limes

4 leaves Romaine Lettuce (Washed and Torn into pieces)
8 oz Baby Spinach (Washed)
2 Tomatoes Cut into Wedges
1/2 Red Bell Pepper cut into strips
1 Carrot peeled and cut into matchsticks
1 Serrano Pepper seeds discarded and chopped
2 Scallions chopped

Step 1: Cooking the Fish - Cut the fish fillets in half lengthwise. Add the curry powder salt and pepper (amount of your liking) to a plate and toss the fish with the seasoning until lightly coated. Place the all purpose flour in a separate plate.  Add the seasoned fish to the plate and toss with the flour until lightly coated.  In a medium size skillet, heat the vegetable to medium high heat.  Add the fish fillets to the skillet to cook for 2-3 minutes per side. Set the fish aside on a plate lined with paper towels to cool.

Tip: Since both the eggs and the plantain will be boiled you can use a medium or large pot for both items.

Step 2: Boiling the Eggs -- Place the eggs in a medium or large pot.  Fill the pot with cold water until the eggs are are completely submerged.  Bring the pot of water with eggs to a boil and maintain the boil to cook the eggs for 8 minutes.  Remove the eggs from the pot using a slotted spoon and place in a bowl of cold water to cool.  When cool peel the shell from the eggs and slice into circular pieces.

Step 3: Boiling the Plantain -- In the same medium or large pot bring enough water to a boil to submerge completely submerge the two plantains.  When at a boil add the plantains with its own skin to the pot to cook for 15 minutes.  Note: if the plantain cannon fit in the pot whole, cutting it in half is fine.
Remove the plantain from the pot to cool.  Peel the skin off the plantain and cut the meat into small chunks.

Step 4: The Avocado -- Following the video instructions on how to cut avocados available in my favorite food videos page, cut the avocado into strips. Add lime juice from one lime to the avocado strips and set aside.  Note: the lime juice will both flavor the avocado and keep its rich green color.

Step 5: The Salad --  Combine the lettuce, spinach, tomatoes, bell peppers and carrots to a large bowl. Add the sliced avocado, plantain chunks and sliced egg on top.  Sprinkle the entire dish with scallions and chopped Serrano pepper.  Add salt and pepper to your liking and juice from 1 lime.  Toss to combine and serve with either the curry fish on the side or in the salad.

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